Almond Flour Blackberry Muffins
Delicious gluten-free blackberry muffins made entirely grain free using almond flour. Perfectly sweet with a delightful almond crumble topping.
Servings: 12
Calories: 293kcal
Ingredients
- 1 ¾ cups almond flour 6 ounces
- ¼ cup coconut flour 1 ounce
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamon
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- 1 egg beaten
- ¼ cup unsalted butter melted (or use vegetable or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt full fat
- 1 cup fresh blackberries roughly chopped
Almond Crumble Topping
- ⅓ cup granulated sugar
- ¼ cup coconut flour
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter melted
- ½ cup almonds finely chopped
Instructions
- Preheat an oven to 375°F. Line a 12 standard muffin tin with paper lines or brush the insides of the cups with oil.
- To make the muffins, in a bowl, stir together the flours, sugar, baking powder, baking soda, cardamon, lemon zest and salt.
- In a small mixing bowl combine the yogurt, egg, melted butter, and vanilla.
- Add the wet ingredients to the dry. Stir together for a minute, the batter will be slightly lumpy.
- Add the blackberries and gently fold in with a large rubber spatula just until evenly distributed.
- Spoon the batter into the prepared muffin cups. Top each muffin with the almond crumble topping.
- Bake for 25 to 30 minutes, rotating halfway through. The muffins are done when they are golden on top, and a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins.
Almond Crumble Topping
- To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the almonds and stir to combine.
Notes
- You will need 1-2 lemons for this recipe.
- Cinnamon can be substituted for cardamon for a more traditional flavor.
Optional Lemon Glaze
Mix together 1 cup confectioners sugar (powdered sugar) and 2 to 3 tablespoons of lemon juice. Drizzle over muffins.